A gluten free diet means learning to avoid wheat and other cereal grains that contain the protein substance gluten. Wheat is pretty much ubiquitous in traditional American food. Fortunately there is a second widely accessible and heavily used grain that is considered safe for gluten free folks: corn.
When our family first changed to gluten free eating, we leaned heavily on corn products. After all, there are a lot of pre-packaged corn products on the grocer shelves that make gluten free choices much easier.
We have since learned to read the labels more closely, of course. And the world of commercial food production has changed the labeling standards several times to heighten consumer awareness of the gluten present in the food, or the possibilities of cross-contamination of gluten free foods prepared in non-gluten free environments. So the statement that “corn is completely safe for gluten intolerant individuals” must be accompanied by the caveat that you always check the labels for, at least, the magic term “prepared in proximity to gluten products.”
(Don’t forget the various uses of gluten on non-wheat and non-grain products. Gluten is a common ingredient used for consistency and texture purposes, and you should always consult the labels of seemingly grain-free products: sauces, soups, vitamins, mineral supplements, even lipstick.)
So what can we do with corn on a gluten free diet? Corn chips, of course. And corn tortillas. (Read the label first. Read the label each time.) Corn bread. But to those experienced in cooking it at home, most often comes with a wheat flour mixture. So if you want corn bread that is truly gluten free, look for a recipe that uses only corn.
Our family’s favorite use of corn in the gluten free diet is the gluten free cornbread. We particularly enjoy it when it appears in the homemade, cornbread dressing recipe for our favorite holiday meals. For these occasions, this gluten free staple isn’t just a “change and adapt” ingredient. No, its flavor and consistency really make the main part of that holiday meal. Were we not gluten intolerant, we would still eagerly look forward to the cornbread dressing for the big dinner.
Corn can be one of the gluten free diet’s greatest friends. And you won’t have to compromise any quality and pleasure when you do it right.